Flank steak is pretty tough stuff, but cut across the grain/muscle strands, it makes for a very delicious, flavorsome london broil. What about the flat cut of a brisket? Could one cook and/carve that in such a way as to be able to grill it, hot and fast, and have it in rare slices? Thanks for any thoughts!

I don't see the point of cooking meats like these in dry methods, when there are so many other cuts that would be perfect. Brisket can be braised or stewed, but the thought of grilling makes me cringe.

I was tempted to try grilling brisket because it is beef, and the cut is the right shape and thickness to cook evenly when exposed to high heat for short periods. It is not, in other words, thicker at one end or side than the other, which would insure uneven doneness. But I tried this, and the first wise saw that comes to mind is the one about a sow's ear and a silk purse. I did wet marinate for 36 hours, but the grilled "steak" came out as tough as shoe leather, no matter that I carved it against the muscle grain. It simply has too little fat content. My conclusion: don't be tempted to try to turn a brisket into a steak. It will remain a sow's ear, er... just as tough as one. Slow, wet cooking is the only way to go with this baby! Thanks for your support, Dilbert. Now I know, and I hope this post will inform others tempted to experiment in the same way.

Oh, yes, of course! Brisket can be "grilled" but preferably low and slow, not like the sirloin steak flash treatment I gave it on a ridged, cast iron grill on the stove!)))) I can imagine it being a super winner if barbecued correctly and smokily, with a great sauce...